Prospects for using antioxidants in flour confectionery production

Oxidative stress occurs when the body’s antioxidant system cannot cope with excessive levels of reactive oxygen species (ROS). Free radicals, which are molecules with an unpaired electron, attack proteins, membrane lipids, and DNA, causing damage that can lead to disease, accelerated aging, and disruption of cellular functions. The main sources of free radicals are endogenous processes (metabolism, inflammation) and exogenous factors (pollution, ultraviolet radiation, smoking). The body’s protection from oxidative stress is provided by antioxidants, which neutralize ROS and reduce the negative impact of oxidative stress. The article discusses the prospects for using various antioxidants in the fl our confectionery production, with the aim of making a positive impact on consumers’ health.